Easy butternut risotto
Seasonal squash gives this classic Italian side dish a boost.
Purees are a great way to up your veggie game with many recipes. This recipe uses delicious butternut squash, which is naturally creamy and sweet, and takes risotto up a few notches.
The delicious butternut squash. (Photo: Diana Taliun / Shutterstock)
I've taken the liberty of using canned puree, but feel free to start with fresh squash and use the puree setting on your food processor to make your own squash puree. This puree is also great as a soup.
- 5 cups vegetable broth
- 2 garlic cloves, minced
- 1/4 cup chopped onion
- 1/4 teaspoon sea salt
- 1 cup shredded parmesan cheese
- 1 cup risotto rice (or Arborio short-grain rice)
- 1 can butternut squash puree
- 2 tablespoons olive oil
Warm the olive oil in a large saute pan over a medium heat.
Add the chopped onion and cook until translucent and slightly browned. Add in the garlic and cook for another minute.
Add the risotto rice and more oil if need to fully coat. Cook rice until it is toasted and browned.
Whisk together the butternut puree and vegetable broth and salt. Add about 4 cups of the mixture to the toasted rice. Bring to a low simmer.
As liquid cooks down, add butternut mixture in 1/2 cup increments until rice is fully cooked. Mixture will be slightly liquid when finished.
Add in cheese, mix, and remove from heat. Enjoy!
Related Topics: Vegetarian